Quinoa Risotto with Carrots and Sugar Snaps
- 4 tsp butter
- 2/3 C chopped walnuts
- 1/2 sm sweet onion, finely chopped
- 2 tsp canola oil
- 1/2 tsp salt
- 1 tbsp fresh thyme, finely chopped, or 1 tsp dried
- 1 cloves garlic, crushed
- 1 1/3 C quinoa, rinsed and drained
- 1 C unsalted vegetable stock (we used Kitchen Basics)
- 1 C water
- 4 med carrots, chopped
- 1 1/2 C sugar snap peas
- 1/2 C grated parmesan
Preparation time 10mins
Cooking time 50mins
1.Melt butter in medium saucepan over medium heat. Add nuts and cook, stirring frequently, until golden brown, about 5 minutes. Remove nuts and set aside.
2.Add onion, oil, and salt to same pan and cook 5 minutes. Add thyme and garlic and cook until onion is golden, about 3 minutes longer.
3.Stir in quinoa and stock. Cover and cook 10 minutes. Stir in 1/2 cup water, cover again, and cook 5 minutes. Stir in carrots and the final 1/2 cup of water if needed to keep quinoa very moist. Cover and cook until carrots are tender, 10 to 15 minutes longer. Add sugar snap peas for last 5 minutes of cooking. Season with salt and black pepper to taste. Serve topped with cheese and walnuts.